Hamburger Green Bean Casserole with Mushrooms
I’ve been making this incredible hamburger green bean casserole with mushrooms for years, and I can honestly say it’s become one of my family’s most requested dinner recipes. This hearty, one-pan meal combines savory ground beef with fresh green beans and earthy mushrooms, all brought together with creamy cheese and perfectly seasoned flavors that remind me of beef stroganoff.
What I love most about this recipe is how it transforms simple, wholesome ingredients into something truly special. The combination of tender ground beef, crisp-tender green beans, and golden mushrooms creates layers of flavor and texture that satisfy even the pickiest eaters. My kids absolutely devour this casserole, and I’ve watched guests go back for seconds (and thirds!) without hesitation.
This hamburger green bean casserole hits all the right notes for busy weeknight cooking. It’s naturally gluten-free, low-carb, and keto-friendly, making it perfect for various dietary needs. Plus, everything cooks in one skillet, which means minimal cleanup – something every busy parent can appreciate. The entire dish comes together in under 30 minutes, making it ideal for those hectic evenings when you need something substantial and delicious on the table quickly.
I particularly enjoy how versatile this recipe is. While I stick to my trusted ingredient list, the flavors meld beautifully whether you’re cooking for a family of four or doubling the recipe for meal prep. The rich, creamy sauce with hints of Worcestershire and thyme elevates the humble green bean into something restaurant-worthy, while the melted Colby Jack cheese on top adds that irresistible golden finish that makes everyone gather around the dinner table.
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Ground beef | 1 lb | 80/20 blend recommended for best flavor |
| Green beans | 2 cups | Fresh, trimmed; frozen (thawed) works too |
| Onion | 1 cup diced | Yellow or white onion preferred |
| Mushrooms | 1 cup | Button or baby bella, sliced |
| Minced garlic | 3 teaspoons | Fresh preferred over jarred |
| Beef or chicken broth | ¼ cup | Low-sodium recommended |
| Sour cream | ⅓ cup | Full-fat for best texture |
| Cream cheese | 2 tablespoons | Room temperature for easy mixing |
| Sea salt | ½ teaspoon | Adjust to taste |
| Ground black pepper | ½ teaspoon | Freshly ground preferred |
| Worcestershire sauce | ½ teaspoon | Essential for depth of flavor |
| Colby Jack cheese | 2 cups shredded | Reduce to 1 cup for less cheesy option |
| Dried thyme | ⅛ teaspoon | Don’t skip – adds aromatic finish |
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy
Step-by-Step Cooking Instructions
Step 1: Brown the Ground Beef I start by heating my large skillet over medium heat – I prefer using a cast-iron skillet since it can go straight into the oven later. Add the ground beef and break it up with a wooden spoon, cooking for about 5 minutes until it’s completely browned and no pink remains. The key here is not to overcrowd the meat so it browns properly rather than steams. Once cooked, I remove the beef from the skillet and set it aside, but here’s my pro tip: reserve about 1 tablespoon of the rendered fat for cooking the vegetables – it adds incredible flavor!
Step 2: Sauté the Aromatics Using that reserved tablespoon of beef fat, I sauté the diced onion for 3-4 minutes until they’re just starting to soften and become translucent. The onions should smell fragrant and look slightly golden. Next, I add the sliced mushrooms to the pan and cook for an additional 2 minutes. I love watching the mushrooms release their moisture and start to caramelize – this is where so much of the dish’s earthy flavor develops.
Step 3: Add Green Beans and Seasonings Now comes one of my favorite parts – adding the green beans, minced garlic, and beef broth to the pan. I cook everything together for 2-3 minutes, stirring occasionally, until the green beans are bright green and crisp-tender. The garlic becomes fragrant, and the broth helps steam the vegetables while adding moisture to the dish. Don’t overcook the green beans at this stage since they’ll continue cooking later.
Step 4: Create the Creamy Base I turn the heat down to medium-low – this is crucial for the next step. First, I mix in the cream cheese, stirring until it’s completely melted and incorporated. Then I add the sour cream, creating a rich, creamy base that coats all the vegetables beautifully. The low heat prevents the dairy from curdling, which is essential for achieving that smooth, restaurant-quality sauce.
Step 5: Combine and Season I add the cooked ground beef back into the pan along with the sea salt, black pepper, dried thyme, and Worcestershire sauce. The Worcestershire adds that subtle umami depth that makes people ask, “What’s your secret ingredient?” I stir everything gently to combine, making sure every piece of beef and vegetable is coated in that creamy, flavorful sauce.
Step 6: Add the Cheese Topping I sprinkle the shredded Colby Jack cheese evenly over the top of the entire mixture. If you’re using the full 2 cups, it creates an incredibly indulgent, cheesy topping that my family absolutely loves.
Step 7: Melt the Cheese If using a cast-iron skillet, I place the entire pan under the broiler for 2 minutes until the cheese is golden and bubbly. Alternatively, you can cover the skillet and cook on low heat for 3-4 minutes until the cheese melts completely.
Tips, Variations, and Storage
My Best Tips for Success After making this hamburger green bean casserole countless times, I’ve learned a few tricks that guarantee perfect results every time. First, don’t skip reserving that tablespoon of beef fat – it’s what gives the vegetables their rich, savory flavor. Second, keep the heat at medium-low when adding the dairy ingredients to prevent curdling. Finally, if you don’t have a cast-iron skillet, any large skillet works fine – just transfer everything to an oven-safe baking dish before adding the cheese and broiling.
I love how this recipe doubles easily for larger families or meal prep. When doubling, I use my largest skillet and then transfer everything to a 9×13 baking dish before the final cheese step. This casserole keeps beautifully in the refrigerator for up to 4 days and reheats wonderfully in the microwave or oven.
Nutritional Benefits What I appreciate most about this recipe is how it sneaks in so many vegetables while still satisfying those comfort food cravings. The green beans provide fiber and vitamins, the mushrooms add selenium and potassium, and the ground beef delivers high-quality protein. At approximately 7 net carbs per serving, it fits perfectly into keto and low-carb lifestyles without sacrificing flavor or satisfaction.
Serving Suggestions This casserole is hearty enough to serve as a complete meal, but I sometimes pair it with a simple side salad or steamed broccoli for extra vegetables. It’s also fantastic served over cauliflower rice for those wanting to stretch the servings or add more volume without additional carbs.
Frequently Asked Questions
Can I use frozen green beans instead of fresh? Absolutely! I’ve used frozen green beans many times with great results. Just make sure to thaw them completely and pat dry before adding to the skillet. Frozen beans may release a bit more moisture, so you might need to cook them an extra minute or two to evaporate any excess liquid.
What can I substitute for Worcestershire sauce?
If you’re avoiding gluten or just don’t have Worcestershire on hand, coconut aminos or wheat-free tamari work beautifully as substitutes. Both provide that same savory, umami depth that makes this dish so flavorful.
Can I make this ahead of time?
Yes! I often prepare this casserole through step 5, then cover and refrigerate for up to 24 hours. When ready to serve, I add the cheese and either broil or cover and heat through on the stovetop. It’s perfect for busy weeknights or entertaining.
Is this recipe truly keto-friendly?
It absolutely is! With only 7 net carbs per serving, this casserole fits perfectly into ketogenic meal plans. The combination of high-fat dairy, protein-rich ground beef, and low-carb vegetables makes it an ideal keto dinner option.
Can I use different types of cheese?
While I love Colby Jack for its mild flavor and excellent melting properties, sharp cheddar, Monterey Jack, or even a Mexican cheese blend work wonderfully. Just stick with good melting cheeses for the best texture and appearance.
What if I want to reduce the cheese content?
The recipe works great with just 1 cup of cheese instead of 2 cups – you’ll still get that delicious cheesy topping but with less richness. This is perfect if you’re watching calories or prefer a less indulgent version.
Hamburger Green Bean Casserole with Mushrooms
Ingredients
- 1 lb ground beef 80/20 blend
- 2 cups green beans trimmed (fresh or thawed frozen)
- 1 cup diced onion yellow or white
- 1 cup sliced button or baby bella mushrooms
- 3 tsp minced garlic fresh
- ¼ cup low-sodium beef or chicken broth
- ⅓ cup full-fat sour cream
- 2 Tbsp cream cheese room temperature
- ½ tsp sea salt or to taste
- ½ tsp freshly ground black pepper
- ½ tsp Worcestershire sauce
- ⅛ tsp dried thyme
- 2 cups shredded Colby Jack cheese use 1 cup for lighter version
Instructions
- Brown the Beef
- Heat a large (cast-iron) skillet over medium heat. Add ground beef and cook ~5 min, breaking it up, until no pink remains. Drain, reserving 1 Tbsp fat in the pan; set beef aside.
- Sauté Aromatics
- In the reserved fat, cook diced onion 3–4 min until translucent. Add mushrooms; sauté 2 min until they begin to caramelize.
- Add Beans & Seasonings
- Stir in green beans, minced garlic, and broth. Cook 2–3 min until beans turn bright green and remain crisp-tender.
- Create Creamy Base
- Reduce heat to medium-low. Melt in cream cheese, stirring until smooth. Blend in sour cream to form a creamy sauce.
- Combine & Season
- Return cooked beef to skillet. Add salt, pepper, Worcestershire sauce, and thyme. Stir gently until everything is evenly coated.
- Cheese Topping
- Sprinkle Colby Jack evenly over the surface.
- Melt & Serve
- Option A (broiler): Place skillet under broiler 1–2 min until cheese is golden and bubbly.
- Option B (stovetop): Cover and cook on low 3–4 min until cheese melts. Serve hot.
